Executive Sous Chef

SpaceX • Hawthorne, CA

2h • Onsite

About The Position

The Executive Sous Chef plays a vital role in the company, contributing directly to SpaceX’s success and historical milestones by overseeing teams in multiple outlets fueling the workforce overall and with a particular emphasis on the higher-end food experiences to the company’s guests and/or VIPs. This individual works with the executive chef to conceptualize and oversee multiple outlets and services, ensure consistency across all offerings, and coordinates out-of-this-world employee engagement activities. This position requires a versatile set of restaurant industry skills, an imagination without bounds and a lot of “can-do” attitude.

Requirements

• High school diploma or equivalency certificate
• Culinary degree and 4+ years of industry experience; OR 6+ years of food industry experience in lieu of a culinary degree
• 2+ years of experience in a multi-outlet operation facility
• Valid Driver’s License
• Kitchen and or dining area renovation/construction experience
• Ability to carry large heavy items, such as dishes in tubs or trays unassisted (up to 25 lbs.)
• Must have or be able to obtain a ServSafe/equivalent state-recognized manager level food handler certification
• Able to stand for long periods of time – up to 8 hours a day
• Able to perform frequent bending, stooping, and lifting of objects
• Must be able to work all shifts and available for overtime and weekends
• Must participate in internal leadership and development training
• Must be willing to travel occasionally

Nice To Haves

• Culinary degree
• Food Managers Certification
• Proficiency in use of Microsoft Office and Outlook software
• Experience in a corporate environment
• Experience with high volume or batch cooking
• Experience leading a group of 20 or more team members
• Advanced knowledge of kitchen equipment and safe kitchen operations
• Excellent communication skills, both written and verbal

Responsibilities

• Follow, set, and enforce standards of operation in multiple kitchen outlets environments and service formats
• Support executive chef and/or sous chef/s with operation, team development, and overall department in its entirety
• Enforce both food and general workplace safety in all food services areas
• Train staff on work planning materials, safety protocols, and health inspection guidelines
• Oversee hiring and disciplinary decisions for their team, keeping in mind overall wellbeing of all food services
• Coordinate successful openings of new outlets, with particular emphasis on VIP experiences
• Continue operation of new outlets throughout the entirety of their existence once in regular day-to-day operation
• Plan and meet cost per head targets at their site and/or outlets set by executive chef
• Support hiring, development, retention and overall team management for all food service staff

Benefits

• long-term incentives, in the form of company stock or long-term cash awards
• potential discretionary bonuses
• ability to purchase additional stock at a discount through an Employee Stock Purchase Plan
• comprehensive medical, vision, and dental coverage
• access to a 401(k)-retirement plan
• short and long-term disability insurance
• life insurance
• paid parental leave
• various other discounts and perks
• 3 weeks of paid vacation
• 10 or more paid holidays per year
• paid sick leave pursuant to Company policy which satisfies or exceeds the accrual, carryover, and use requirements of the law

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Ph.D. or professional degree
• Number of Employees: 5,001-10,000 employees